Chicken with Smashed Potatoes, Potpie Syle

1-1/2 pounds baby red potatoes, each cut in half.
4 medium skinless, boneless chicken breast halves(1-1/4 pounds)
1/4 teaspoon ground black pepper
1-1/2 cups matchstick carrot strips (half 10-ounce bag)
1 cup chicken broth
1/4 cup heavy or whipping cream
1/2 tespoon dried tarragon, crumbled
1 cup tiny frozen peas, thawed
1 tablespoon butter or margarine

1. In 5-quart Dutch oven, combine potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low, cover and simmer until potatoes are fork-tender, about 12 minutes.

2. While poptatoes are cooking, in nonstick 12-inch skilled, cook chicken approximately 6 minutes. Turn chicken. Reduce heat to medium; cover and cook until chicken loses its pink color throughout, 8 minutes longer. Transfer chicken to plate; keep warm.

3. Add carrots, broth cream and tarragon to skillet you just remove chicken from. Cover and cook over medium-high heat until carrots are tender, 5 minutes. Remove skillet from heat and stir in peas.

4. Coursely mash potatoes with butter and pepper. Spoon potatoes onto plater; top with chicken and vegatable mixture.

Number of Servings: 4

Recipe submitted by SparkPeople user CINDY.PRING.